Magnetic field-driven biochemical landscape of browning abatement in goat milk using spatial-omics uncovers

Influence of magnetic field (MF) treatment on the glycation of goat milk proteins is yet to be elucidated. Proteomic and metabolomic analyses of brown goat milk samples with and without MF treatment were performed. Assessed glycation degree and structural modification of proteins explained that MF treatment dramatically down-regulated the glycation of brown goat milk protein, possibly due to the aggregation behavior induced by MF treatment, which consumed additional glycation sites as well as altered their accessibility and preference. Integrated datasets uncovered that the energy metabolism-related biological events including carbohydrate metabolism, glycerophospholipid metabolism, TCA cycle may mainly account for the browning abatement mechanism of MF. In addition, MF treatment enhanced both the quality and flavor of brown goat milk. This study suggests the feasibility of MF treatment to reduce glycation in brown goat milk for producing high-quality dairy ingredients and products.

Automated summary

The influence of magnetic field treatment on glycation of goat milk proteins is not yet fully understood. Proteomic and metabolomic analyses revealed that magnetic field treatment significantly reduced glycation of brown goat milk proteins, possibly due to induced aggregation behavior that consumed additional glycation sites and altered their accessibility and preference. Integrated datasets suggested that energy metabolism-related biological events may be the main mechanism behind the reduction in browning with magnetic field treatment. Additionally, magnetic field treatment improved the quality and flavor of brown goat milk. This study highlights the feasibility of using magnetic field treatment to reduce glycation in brown goat milk for producing high-quality dairy ingredients and products.